Job Stress related in Chefs Profession in Luxury Hospitality Industry Case Study

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Job Stress-related in Chefs Profession in Luxury Hospitality Industry 

Gap in research and theoretical framework

  • In the case of the luxurious hospitality industry, the gap can be identified that is related to the stress of the chef. In the profession of the chef, the dark side can be detected in this part of the research.
  • In this profession, engagement with the customers is the main part. The perceptions of the chef can be investigated. For different kinds of situations that are required to be faced by the chef, the stressed condition can be generated.
  • By the presence of the stressed condition, some of the behavioral changes can be present within the chef that can be effective in the service of the chef (Suhairom et al. 2019). The gap can be developed by the investigation of the perceptions of the transition of the chef.
  • Due to the stressed condition in the profession of the chef, the impact can be created in the interaction process with the customers. Different kinds of stressful conditions can be mentioned in the latter part that can affect the mental condition of the chef. Due to this, the behavioral changes can be impacted by the stressful life of the chef.
  • Due to the presence of the different types of jobs in the industry of food services the presence of the advantages and disadvantages of the different sectors can be different.
  • Visible and hidden competencies can be applied as the research framework that is required for the management of good services by the chef (Marinakou and Giousmpasoglou, 2020). The personal quality of the chef and the self-concept of the chef is also required to be good in the regular work of the chef.

Research rationale

  • In hospitality services, it is important to provide good services to the customers by the chef. This research is required to be performed due to the evolution of the stressed conditions that are present within the profession of the chef.
  • The services to the customer can vary due to the stress in the chef profession. So the evolution of the stress is required to be investigated in this research (Vinh Hoa and May 2021). The stressed conditions can be created due to the long hours of the job.
  • Besides this, the payment amount in the job is also lower to the chef that is also a reason for the stressed condition within the chef.
  • The demand for this job in a physical manner is high. Social life can be suffered by the chef that is one kind of stress to the person involved in the profession of a chef. The main stress of the chefs in the hotel is spending long hours in the kitchen.
  • As the main work of the chef is serving and the production of the foods. This is very difficult and also stressful to spend more time in the kitchen during the summer season (Matta and Panchapakesan, 2021). According to the place of work by the chef the level of the experience can be changed.

Research aim and Objectives

  • Aim
  • The main aim of this research is the evolution of the stress conditions that are related to the profession of the chef in hospitality services. The stressed condition is also increased due to the pandemic situation in the present condition.
  • Due to the presence of the pandemic situation, more stressed conditions are also present in this profession due to the low number of customers in the restaurant (Albors Garrigos et al. 2020). Due to the decline in the customer, employment is also affected in this profession due to the low amount of income in the restaurant.
  • The payment is also affected to the chef due to the absence of customer services in the restaurant.
  • So, by the identification of the stressed condition this research can be successful and the evolution of the solution can also be provided in this research so that the services can be resumed at the previous stage of the pandemic situation.
  • Objectives
  • To evaluate the stress that is related to the profession of the chef in UK hospitality.
  • To determine the reason for the low amount of the payment in the present condition in the profession of the chef.
  • To mitigate the stressed condition within the working hours of the chef.
  • To implement some of the strategies so that the stress can be managed successfully by the chef.
  • To apply some of the creativity in the working nature of the chef so that the stress can be mitigated within the working hours of the chef.

Research questions

Some of the research questions can be presented.

  • What are the stresses present within the chef’s profession?
  • What kind of strategies can be implemented for the prevention of stress?
  • What effect can be created due to the stress conditions in the chef’s profession?
  • How the payment amount and the working hours can be suitable for the chef?

Research methodology

  • The research methodology is required to be suitable that is helpful for the evolution of the stress in the profession of the chef. To gain perspectives in the context of Small and medium culinary contexts, a qualitative research approach was used, which included document analytic methods and interviews.
  • The combination of different data sets enables meaningful and detailed data to be compared and triangulated. As a way of triangulation, documentation analysis is frequently used in conjunction with other qualitative research approaches.
  • The investigator tries to generate a convergence of evidence that nurtures confidence' through triangulating data. By the use of the proper method, the mitigation process of the stress within the regular work of the chef can also be mitigated.
  • Data analysis is also required in the methodology due to the management of the stress within the chef (Graham et al. 2020). The analysis of the self behavior of the chef can also be evaluated for the detection of the stress of the chef.
  • In the hospitality sector of the UK. By the evolution of data analysis, the personal data of the chef can also be managed and the stress can be detected with the proper reason within the chef.

 References

  • Journals
  • Suhairom, N., Musta’amal, A.H., Amin, N.F.M., Kamin, Y. and Wahid, N.H.A., (2019). Quality culinary workforce competencies for sustainable career development among culinary professionals. International Journal of Hospitality Management81, pp.205-220.
  • Vinh Hoa, N. and May, I., (2021). A reflection on the story, current positioning, offerings and the darker side of the luxury gastronomy book, the Michelin Guide. Research in Hospitality Management11(1), pp.59-65.
  • Graham, D., Ali, A. and Tajeddini, K., (2020). Open kitchens: Customers' influence on chefs' working practices. Journal of Hospitality and Tourism Management45, pp.27-36.
  • Marinakou, E. and Giousmpasoglou, C., (2020). Chefs' competencies: a stakeholder's perspective. Journal of Hospitality and Tourism Insights.
  • Matta, R. and Panchapakesan, P., (2021). Deflated Michelin: An Exploration of the Changes in Values in the Culinary Profession and Industry. Gastronomica: The Journal of Food and Culture21(3), pp.45-55.
  • Albors Garrigos, J., Haddaji, M., Garcia Segovia, P. and Peiro Signes, A., (2020). Gender Differences in the Evolution of Haute Cuisine Chef´ s Career. Journal of Culinary Science & Technology18(6), pp.439-468.
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